Description
Spicy Maple Chicken Coconut Rice brings Caribbean warmth right to your dinner table with a perfect balance of sweet, spicy, and creamy flavors. Tender chicken glazed in maple and nestled over fragrant coconut rice makes weeknight cooking feel like a delicious tropical escape.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Sauces and Sweeteners:
- ¼ cup (60 milliliters) pure maple syrup
- 2 tablespoons (30 milliliters) Sriracha sauce
- 2 tablespoons (30 milliliters) low-sodium soy sauce
Supporting Ingredients:
- 1 can (13.5 ounces / 400 milliliters) full-fat coconut milk
- 1 cup (240 grams) jasmine rice
- 1 tablespoon (15 grams) fresh ginger, grated
- 4 garlic cloves, minced
- 3 green onions, sliced
- Salt
- Pepper
Instructions
- Whisk ¼ cup maple syrup, 2 tbsp Sriracha, 4 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp soy sauce, salt, and pepper in a medium bowl to create your marinade.
- Submerge 4 chicken breasts completely in the marinade, ensuring each piece is thoroughly coated. Refrigerate for 30 minutes to absorb maximum flavor.
- Rinse 1 cup jasmine rice under cool water until liquid runs clear. Transfer rice to a medium saucepan with 1 can full-fat coconut milk and 1 cup water.
- Heat rice mixture on high until boiling, then immediately reduce temperature to low. Cover and simmer for 18-20 minutes without lifting lid.
- Heat 2 tbsp neutral oil in a large skillet at medium-high temperature (375°F). Remove chicken from marinade and pat dry with paper towels.
- Sear chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and exterior develops golden-brown caramelization.
- Pour reserved marinade into skillet, reducing heat to low. Simmer sauce for 4-5 minutes until it thickens and glazes chicken.
- Gently fluff rice with a fork once liquid is completely absorbed. Transfer coconut rice to serving plates.
- Slice chicken breasts diagonally and arrange over rice. Sprinkle 3 sliced green onions across the top as a fresh garnish.
Notes
- Let the chicken marinate longer for deeper flavor penetration, up to 4 hours in the refrigerator.
- Check chicken’s internal temperature reaches 165°F to ensure safe and juicy meat.
- For a gluten-free version, swap soy sauce with tamari or coconut aminos.
- Toast rice briefly in oil before adding liquids to enhance nutty coconut flavor.
- Prep Time: 35 minutes
- Cook Time: 26-34 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 440 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 70 mg